Creamy Shallot and Parsley Vinaigrette recipe

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Ingredients

⅓ cup Champagne vinegar
¼ cup chopped fresh parsley
½ shallot, chopped
½ tablespoon Dijon mustard
1 clove garlic
2 teaspoons salt
ground black pepper to taste
1 large egg yolk
⅔ cup extra-virgin olive oil, or more to taste

Nutrition Info

119.6 calories
carbohydrate: 0.7 g
cholesterol: 17.1 mg
fat: 12.8 g
fiber: 0.1 g
protein: 0.3 g
saturatedFat: 1.9 g
servingSize: -
sodium: 405.6 mg
sugar: 0.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Combine vinegar, parsley, shallot, mustard, garlic, salt, and pepper in a blender. Add egg yolk. Blend together for 30 seconds to 1 minute. Keep the blender running as you add olive oil in a long, steady stream. Continue to blend until fully emulsified. Serve immediately.

Recipe Yield

12 servings

Recipe Note

This creamy vinaigrette is the perfect accompaniment to any power salad. Also add it to steak, chicken, or pork as a guilt-free condiment. For best food-safety practices, refrigerate vinaigrette (for up to 5 days) after 1 to 2 hours at room temperature.

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